Hearty Roasted Farro Dish (Printable)
Nutty, toasted farro cooked with garlic and onion for a flavorful side or vegetarian dish.
# What You’ll Need:
→ Grains
01 - 1 cup uncooked farro, rinsed
→ Aromatics
02 - 2 tablespoons olive oil
03 - 2 garlic cloves, minced
04 - 1 small yellow onion, finely diced
→ Liquids
05 - 2 1/4 cups low-sodium vegetable broth or water
→ Seasonings
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon black pepper
→ Optional Additions
08 - 2 tablespoons chopped fresh parsley
09 - 1 tablespoon lemon juice
10 - 1/4 cup grated Parmesan cheese (omit for vegan)
# How-To Steps:
01 - Preheat the oven to 375°F.
02 - Heat olive oil in a large, oven-safe skillet or Dutch oven over medium heat. Add diced onion and sauté for 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add rinsed farro to the skillet and toast, stirring frequently, for 3 to 4 minutes until lightly golden and aromatic.
04 - Pour in vegetable broth, add kosher salt and black pepper, then stir to combine. Bring to a simmer.
05 - Cover the skillet with a lid or foil and transfer to the preheated oven. Bake for 25 to 30 minutes, or until farro is tender and liquid is absorbed.
06 - Remove from oven and fluff farro with a fork. If desired, stir in fresh parsley, lemon juice, and Parmesan cheese. Serve warm.
# Expert Advice:
01 -
- Roasting the farro first brings out a depth of flavor that feels like a little kitchen secret between us
- Its chewy texture and toasted notes make it incredibly satisfying as both a side and a vegetarian main
02 -
- Roasting the farro dry before adding oil and aromatics unlocks a deeper, nuttier flavor that’s worth the extra step
- Switching to pearled farro cuts down your cooking time significantly and just means reducing the liquid by a quarter cup
03 -
- Don’t skip toasting the farro—it’s the secret that converts this from ordinary to unforgettable
- If using vegetable broth, choose a low-sodium brand to control seasoning better